citric acid
Basic Information
| Field | Content |
|---|---|
| Chinese name | 柠檬酸 |
| English name | citric acid |
| INS/E number | INS 330 |
| Functional class | Acidity regulator, Antioxidant, Colour retention agent, Sequestrant |
| Year adopted | 1999 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
citric acid (INS 330) is a Acidity regulator, Antioxidant, Colour retention agent, Sequestrant food additive. Used to regulate or maintain acidity (pH), affecting flavour, colour and stability.Used to slow or prevent oxidative deterioration, discolouration and rancidity.Used to fix the red colour of meat products, often with curing agents.Binds metal ions to prevent oxidation, discolouration or deterioration catalysed by metals.
Source
Natural：Mostly organic acids naturally present in foods (e.g. citric, malic, lactic acid).Some occur naturally in plants and animals (e.g. vitamin C, vitamin E, tea polyphenols).E.g. nitrites, nitrates and their derivatives.E.g. citric acid and its salts occur naturally in citrus fruits.
Industrial：Their salts (e.g. sodium citrate, phosphates) are made by neutralisation.Some are synthesised or purified (e.g. ascorbyl palmitate, TBHQ).Purified.Synthesised from the corresponding acids or salts (e.g. EDTA salts, phosphates).
Why is it used?
- Adjust pH
- Improve flavour
- Enhance preservation and colour stability
- Delay fat oxidation/rancidity
- Preserve colour and flavour
- Protect oxidisable nutrients
- Fix meat red colour
- Inhibit Clostridium botulinum
- Form cured flavour
- Chelate metal ions
- Prevent oxidative discolouration
- Stabilise quality
Common Foods
- Beverages
- Confectionery
- Dairy
- Canned foods
- Bakery
- Edible oils
- Fat-based products
- Meat products
- Nuts
- Snack foods
- Ham
- Sausage
- Bacon and other cured meats
- Sauces
- Cured foods
Safety
Mostly organic acids naturally present in foods; safe within permitted use.Most are nutrients or generally recognised as safe within permitted use; some synthetic antioxidants have scope restrictions.Safe under strict limits; overuse risks nitrosamine formation and is tightly regulated.Safe within permitted use; excessive phosphate intake may affect calcium–phosphorus balance.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
citric acid is a Acidity regulator, Antioxidant, Colour retention agent, Sequestrant, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.